Prep 4 hrs
Cook 30 mins
An inexpensive Indian meal full of good flavor. From Mennonite cookbook More-With-Less which says to serve this with a vegetable curry, tomato chutney, cottage cheese or yogurt and a fresh fruit try. I sometimes use mung beans in place of the split peas. The long prep time is to soak the peas.
- 1 cup split peas, dried
- 2 1⁄2 cups water
- 1 teaspoon turmeric
- 1⁄2 teaspoon cayenne
- 1 teaspoon salt
- 3 tablespoons butter
- 1 large onion, thinly sliced lengthwise
- 1 teaspoon whole cumin seed
- 10 whole cloves
- 5 whole black peppercorns
- Soak peas or beans 3-4 hours in the 2 1/2 cups water.
- Add turmeric, cayenne and salt and bring to a boil.
- Reduce heat, partially cover and simmer 20-30 minutes.
- Peas should be tender and beginning to disintegrate.
- Add additional water if necessary to maintain thick gravy consistency.
- Meanwhile, saute in a small pan the onion in butter with remaining seasonings.
- Fry till onion is well browned.
- Add onion to peas.
- Serve over rice.
I followed the recipe exactly, but the dahl turned out to be pretty bland. All heat, no flavor. My kids wouldn't touch it and the husband was not impressed. Even I wasn't thrilled. It filled the hole, but I won't be serving it again.